When FREE SHIPPING! is not free shipping

[Bicycleman]

Kirby, that is a terrible thing to do to Crawfish.  But that just me!

[FPGT72]

Let me get this correct people are mad because they did not read the entire ad.

I enjoy this, and it is fantastic....many times you hit that $150 and get the % off only to have that % off set by the shipping costs, so really what was the point....this is nice.  And it is fantastic that someone from PA got on here and let those that finished public school just what it all means.

I am likely already on thin ice, as I usually am, so I will just leave it at that.

Probably on paper-thin ice now...  Your post is of no value to anyone and only makes fun of other GTA members.  Refrain from characterizing other members here and maybe you won't fall through the thin ice.  Just focus on the topic at hand, airguns or shooting.  We are not like other forums here.  We do not take unproductive posts lightly especially the ones in which one  patronizes fellow members, judges their intelligence, makes fun of them or insults them, or creates any type of conflict.  It is a different culture here, and once you "get it" you should be OK.  If you don't any time soon,  then you might not be able to find that opening in the ice you need to resurface.

Harry

Sorry...thin skinned seems to be an issue with a great many people now as well.

I will refrain from that in the future.

[K.O.]

Kirby, that is a terrible thing to do to Crawfish.  But that just me!

Was my Fav when young...and we were more oft to have it over cornbread than rice...Think tis just the difference of Redbone (east Texan) vs Cajun(west Louisianan) influence.. always a darker (like mahogany) roux also...with a light roux I think it was termed Crawfish Étouffée am came about around 1900 or so..?

[dcmeyer]

It is a different culture here, and once you "get it" you should be OK

 

Sorry...thin skinned seems to be an issue with a great many people now as well.

Don't get me wrong "poking the bear" is ok sometimes, but not in the Forest. As stated you will find a courteous nature here an a genuine helpfulness and above all, a respectful environment.

Welcome Ralph

[Tonykarter]

Think tis just the difference of Redbone (east Texan) vs Cajun(west Louisianan) influence.. always a darker (like mahogany) roux also

  With roots in the Basin as well as south of NO our East Texas gumbo's get tasted by some very cajun Cajuns at family reunions.  Most are use to and prefer roux that is the appearance and viscosity of dirty dishwater.  Like yours, our's is thicker and darker, almost halfway between theirs and a thick stew viscosity.  With much more Holy Trinity in it as well.  I haven't had the heart to tell them that it was cooked by a woman from Clinton, Illinois yet.  Surely doing so would lead to an eviction from the family similar to Chuck Conners in the lead-in to Branded.